摘要 : Bracts of maize (Zea mays, L.), a large agro-industrial residue and a source of functional biopolymers, were evaluated as a source of additives in bread-making After drying and milling, the dried powder obtained (BP), its alcohol ... 展开
作者 | Arqueros~ V Gerschenson~ L. N. Fissore~ E. N. Rojas~ A. M. Bernhardt~ D. C. Castelli~ M.~ V |
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作者单位 | |
期刊名称 | 《Journal of Food Measurement and Characterization》 |
总页数 | 14 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Agro-industrial residues Maize bracts Arabinoxylans Bread making Fiber food additives PARTICLE-SIZE PHYSICOCHEMICAL PROPERTIES DOUGH ARABINOXYLANS FLOUR RYE QUALITY RHEOLOGY GLUTEN POLYMERIZATION |
馆藏号 | N2013EPST0000067 |